STUFFED POTATOES

Press, Volume CX, Issue 32336, 30 June 1970, Page 4

STUFFED POTATOES

This recipe for Chicken Fricassee is a French one and includes both wine and garlic. ; For Four You Will Need: I 1 31b chicken 2 tablespoons butter 1 clove garlic 1 cup dry white wine lj cups chicken stock 3 shallots (or 1 onion) 4oz mushrooms » cup milk 2 tablespoons flour 2 tablespoons cream Salt and pepper I Butter Parsley Method: Joint chicken in- ! to serving pieces and toss in flour seasoned with salt and \ pepper. Melt butter in a heavy based pan, add chicken pieces and saute until lightly coloured on all sides. Add the crushed garlic, chopped shallots, wine

and chicken stock and salt! and pepper to taste. Pour all into a covered casserole and cook in slow oven (250300) until meat on chicken is soft Melt a little extra butter in a pan and in this saute the sliced mushrooms until half cooked; drain. When chicken is tender remoVe joints from casserole. Blend flour with butter, stirring continually, then add heated milk and liquid from casserole, continue stirring until sauce is thick and smooth. Return chicken pieces to it together with mushrooms and allow to cook gently for a further 10-15 minutes. Just before serving add a tablespoon chopped parsley and the cream. Keep hot but do not allow to boil after cream is added. Taste for season-1 ing before se,ving.